MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running.
ADD butter through feeder tube; PROCESS 10 seconds; POUR 2/3 cup water slowly through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
REMOVE dough from processor.
DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
TURN chapati once again.
REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
REPEAT the same cooking process for the remaining chapatis.
SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!